Portebello Pizza

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Ingredients

6 oz portobello mushroom caps

2 clove garlic - diced

1 tsp olive oil

freshly ground pepper to taste

2 tsp dried oregano

2 fresh tomatoes, sliced, roasted or grilled

1/2 c part skim shredded mozzarella cheese

 sprinkle parmesan cheese to taste

Combine the oil, garlic and 1 tsp of the oregano in a small bowl and rub mushroom caps on all sides.  Place caps, top side down, in a circle on a baking sheet lined with foil.   Season with pepper.  Arrange the cheese, basil and tomato slices alternately in a circle on top of the mushrooms.  Sprinkle with remaining oregano.  Bake at 450 F until cheese melts and mushroom is tender  - 10-15 minutes.